One-Pot Chicken, Brown Rice and Fennel

Ingredients

• • 1 1/2 lb (675 g) boneless, skinless chicken thighs
  • 2 tbsp (30 ml) olive oil
  • 2 shallots, thinly sliced
  • 2 carrots, sliced into thin rounds
  • 1 fennel bulb, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 cups (500 ml) low-sodium or homemade chicken broth
  • 1 cup (200 g) long-grain parboiled brown rice
  • 1/3 cup (45 g) raisins
  • 2 tbsp fennel fronds, coarsely chopped
  • 2 tbsp fresh Parmesan cheese, finely grated
  • 1 lemon, zest finely grated